Filet-O-Fish with Ketchup? Yea or Nay?
I'm a bit ambivalent about adding ketchup to my Filet-O-Fish.
There are times, indeed bites even, when I crave the addition of ketchup.
Then there are those times when I think it detracts from the very quiddity of the Filet-O-Fish (and in many ways masks and overpowers the sweet-tanginess of the tartar sauce).
Help me out here fellow 'Hounds and FoF Devotees. Where do you fall on the ketchup line?
Definitely not. I've pretty much foresworn the condiment in all forms aside from a very occasional application of Melinda's habanero ketchup on fries.
Personally with a F-o-F I stick to straight fries aside from the first glorious couple that I use to spread the tartar sauce that tends to be glopped in one spot on the sandwich, around the filet. Those are the greatest fries of all.
For me the selling point of the Filet O Fish, is the tartar sauce. Ketchup would distract.
No ketchup or other condiments on my FoF other than the requisite tartar sauce.
It's a little strange considering that when I go to a local bar/restaurant and get my fried fish sandwich, American cheese, tartar, I will douse it with hot sauce and then often dip it in ketchup. In this case the ketchup is just for the fried fish sandwich. Malt vinegar goes on my side of fries.